The Dirty Truth About Cutting Boards

I have a new article up at The Daily Beast, The Dirty Truth About Cutting Boards. They went with a more lurid lead than I would have, but the article itself is a solid primer on cutting board safety and selection. Who knew food safety could be fun?

A recent report found that 80 percent of all grocery-store chickens in the U.S. are contaminated with Salmonella, Campylobacter or both. You don’t want that in your salad or on your strawberry shortcake. Cutting a head of lettuce after butterflying a couple of chicken breasts is just playing Russian roulette with your gastrointestinal tract. You might as well lick the raw chicken. It will catch up to you sooner or later.

It looks like the articles for The Daily Beast will be a regular gig. I’ve got some great topics lined up. I’ll keep you posted.

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1 Comment

  1. More and more people are becoming aware of kitchen hygiene and safety and working hard to prevent the risk of food-borne illnesses. How you choose, care for and keep your cutting boards clean is a key part of a safe and healthy kitchen. With care, acrylic, plastic, glass and wood cutting boards are equally safe, so you should make the choices based on your knives and preferences, as well as what you will use your cutting board or boards for in your kitchen.

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